Meat
Pork Jowl
Flat thick cheek or lower-jaw meat; Pink meat with fine white fat streaks; Interwoven muscle and fat.
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3 identity clues
- Flat thick cheek or lower-jaw meat
- Pink meat with fine white fat streaks
- Interwoven muscle and fat
Names in other languages
- 繁體中文
- 豬頸肉
- English
- Pork Jowl
- Bahasa Indonesia
- Daging pipi bawah babi
- Tagalog
- Pisngi at panga ng baboy
How to identify it
Check these features together: Flat thick cheek or lower-jaw meat; Pink meat with fine white fat streaks; Interwoven muscle and fat. Colour alone is not sufficient. For packaged Pork Jowl, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Thinly slice for stir-frying, pan-frying or grilling thoroughly.
Choosing & preparing
Confirm the Hong Kong pork-jowl cut at the counter, then slice evenly; do not assume it means pork collar. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Pork Jowl, check flat thick cheek or lower-jaw meat. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要豬頸肉，請幫我確認名稱同用途。Meaning: I would like Pork Jowl, please. Help me confirm its name and use.
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